Art

J-GLOBAL ID：201002267333644397   Reference number：10A0205198

Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia

カンボジアの発酵米麺製造工程における成分変化と微生物の特徴

Author (4)： IKEDA Masayo (Tokyo Univ. Agriculture, Tokyo) ,  KATOH Miyuki (Kagawa Univ., Kagawa) ,  NAGANO Hiroko (Gifu Univ., Gifu) ,  SAWAYAMA Shigeru (Tokyo Univ. Agriculture, Tokyo)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 61  Issue： 2  Page： 91-99  Publication year： Feb. 15, 2010 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： fermented food ,  *alimentary paste ,  *food ingredient ,  food analysis ,  rice ,  free amino acid ,  aerobe ,  lactic acid bacteria ,  mold(microorganism) ,  yeast ,  lectin ,  microbiological reaction ,  vegetable protein ,  Kingdom of Cambodia ,  *microbial food ,  organic acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  aminocarboxylic acid ,  primary amine ,  amino acid ,  aromatic compound ,  sulfide(organic) ,  sulfur containing amino acid ,  aliphatic alcohol ,  secondary alcohol ,  hydroxy acid

JST classification (3)： General  (FK04010W) ,  Flour products  (FJ04030P) ,  Food analysis  (FJ01030U)

Substance index (4)： GABA ,  Phenylalanine ,  Methionine ,  Lactic acid

Reference (25)：

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• ・Ikeda, M., Katoh, M., Nagano, H., Akuzawa, S and Omori, M. (2003). Characterization of the composition and bacteria in “Mohingar”Fermented rice noodle from Myanmar (in Japanese), J. Home Econ. Jpn., 54. 263-269
• ・Ikeda,M., Katoh, M., Nagano, H., Akuzawa,S., Izumi, H and Omori, M. (2005 a). Allergenic protein in fermented rice noodles and the protease-producing Bacterium (in Japanese), J Home Econ Jpn, 56. 417-424

Terms in the title (6)： カンボジア ,  発酵 ,  米麺 ,  製造工程 ,  成分変化 ,  微生物